Page 44 - Miele D The Magazine 2018

COOKING CULTURE
More than 50 extraordinary chefs and 700 food enthusiasts celebrated The World’s 50 Best Restaurants Award Ceremony that took place in the Basque city Bilbao.
level, for stylish pleasure and their pur- suit of perfection”, says Dr Axel Kniehl, Executive Director Marketing and Sales with the Miele Group, evaluating the co-operation. Tim Brooke-Webb, Managing Director of The World's 50 Best Restaurants says: “50 Best is de- lighted to be in close co-operation with Miele, a partner with whom we share enduring values such as quality, inno- vation and excellence in the culinary world.” The rst joint event took place last year as part of the 15th anniversary of The World's 50 Best Restaurants.
As part of the co-operation Miele is a partner for Award Programmes including the Miele One To Watch award. This award recognises aspiring talent and identi es restaurants with the potential to be promoted to the list of the best restaurants in the near future. The latest Miele One To Watch award was presented in June 2018 in Bilbao. Furthermore, Miele sponsors the #50BestTalks, a series of culinary
Chef Kyle and farmer Katina Connaughton from restaurant SingleThread in California received the Miele One To Watch Award 2018 from Axel Kniehl.
live conferences and demonstrations by the world's leading chefs de cuisine, sharing their visionary thoughts on the future of haute cuisine.
Under the auspices of the partner- ship, new episodes will be added to the #BestAndBeyond series, rst launched in 2017. In the past, chefs such as Ferran Adrià, René Redzepi, Joan Roca, Massimo Bottura and Daniel Humm – whose restaurants have already been voted No.1 – have related what moti- vates and inspires them and recounted their visions for the future.
Their personal stories have found a suitable home in the Miele Kitchen Experience Website (www.miele.com/ kitchen-experience). These are joined by interviews, articles and video cover- age on ne dining and ambitious cook- ing in a domestic setting. Axel Kniehl: “Our aim is to inspire demanding lov- ers of ne food from around the world. I am very much looking forward to their feedback.”
44 // Miele The Magazine